Leave a Review

Reviews

users rating

3.5/4

Loved this! The flavors are terrific! I was looking for a recipe that would use the tamarind that I happened upon at my local farmer's market and chose this one. Didn't even put in the avocado, but it was excellent without it. The shallots are an excellent finish - don't skip them! I added 1 tsp of sugar to the shallots while they browned.

dottym
from Oradell, NJ
/ 08.10.2015

flag if inappropriate

I've been making this dish and serving it to a very happy household for the last 5 years. I've always substituted tamarind with chunks of fresh mangoes so I don't need to deal with straining or messy cleanups. The mango works well to add a tropical sweetness complementing the spiciness of the Thai chilies. I've also substituted the shallots for onions when I don't have shallots on hand and it works great.

LotusSF
from San Francisco, CA
/ 11.28.2013

flag if inappropriate

Irresistible combination of flavors and textures. Used 2 tbsp tamarind concentrate, which keeps forever in the fridge--I'm never going to mess with that pulp nonsense again. Did need to add a little water to the sauce to compensate for liquid. And it absolutely needs rice to soak up the sauce; cole slaw won't cut it as a substitute. Husband and I ate 1.5 lbs shrimp on our own, though one avocado would be fine for two people.

zfmt
from Brooklyn, NY
/ 05.01.2012

flag if inappropriate

Really interesting combination of
flavors and textures!
Bright, tart tamarind, crispy fried
shallots, buttery avocado... yum! As a
note, I had .75lb of shrimp and one
avocado, and split this between two
people. Unless this was accompanied by
several sides, I don't see the full
recipe serving 4 comfortably. The sauce
quantity
was great for 2. I would make this dish
again.

lschmidt
from Portland, OR
/ 02.24.2012

flag if inappropriate

What a refreshing and easy-to-make dinner with a unique flavor. The combination of ginger, tamarind, garlic and chilis is delish. The only thing I would do different next time is to peel the shrimp completely. I don't understand why the recipe calls for the tails to be left on in this dish. Either way, very good.

pmlavigne
from Omaha, NE
/ 08.30.2011

flag if inappropriate

Store didn't have serrano so I substituted some chili powder and it worked well. Tamarind concentrate used and worked just as well. Really tasty and filling dish. I could also see using this in many ways including in tortillas.

A Cook
from Wethersfield, CT
/ 08.15.2011

flag if inappropriate

Interesting. My husband thought it was too sour. I would maybe leave out the lime next time.

jfain
from Columbus, OH
/ 07.21.2011

flag if inappropriate

Great recipe, we added green beans for a veg into it. Will definately make again!
Easy and quick.

amycallaway
/ 07.08.2011

flag if inappropriate

This is a fool proof
recipe. I love the
combination of
avocado, shrimp, and
tamarind. I've made
it several times and
it is always a
success. I usually
do it with a few
more serranos to
make it more spicy.
I never have enough
fried shallots.
Everybody loves
them. One of the
best recipes I've
ever tried from
Epicurious

lamc60
from Zapopan, Mexico
/ 03.27.2010

flag if inappropriate

This was very good - tangy from the
tamarind & lime, balanced sweetness,
good depth of flavor. It was
perfect spice for me, but too spicy
for my husband. I added snap peas
and carrots to get our veggies. It
might have warranted four stars,
but I made another Thai dish for the
same meal (from this site: Lime &
coconut shrimp with red curry) that
knocked my socks off. BTW, I found tamarind pods at our local Latin grocer.